Zesty, quick, and utterly delicious—that’s what you’ll find in these 20-minute rice recipes! Whether you’re craving comfort food after a long day or need a speedy weeknight dinner, this roundup has you covered. From savory stir-fries to cozy one-pot meals, get ready to transform simple minute rice into mouthwatering dishes in no time. Let’s dive in and make your next meal both easy and exciting!
Cheesy Broccoli Minute Rice Casserole
Overwhelmed by dinner decisions? This cheesy broccoli rice casserole transforms pantry staples into pure comfort in under 30 minutes. Grab your skillet and let’s build layers of flavor that’ll have everyone begging for seconds.
Ingredients
- 1 cup Minute Rice
- 2 cups broccoli florets, fresh or frozen (thaw frozen first)
- 1 ½ cups shredded cheddar cheese, divided
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup whole milk
- ¼ cup sour cream
- 1 small yellow onion, diced
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt, adjust to taste
Instructions
- Preheat your oven to 375°F and grease an 8×8-inch baking dish.
- Melt butter in a large skillet over medium heat until foaming subsides.
- Add diced onion and cook for 4-5 minutes until translucent, stirring frequently to prevent burning.
- Stir in broccoli florets and cook for 3 more minutes until bright green but still crisp.
- Pour in cream of mushroom soup, milk, and sour cream, whisking until smooth.
- Sprinkle garlic powder, black pepper, and salt into the sauce, then bring to a simmer.
- Remove skillet from heat and fold in Minute Rice until fully coated. Tip: Don’t rinse the rice—the starch helps thicken the sauce.
- Transfer half the mixture to the prepared baking dish and top with ¾ cup cheddar cheese.
- Spread remaining rice mixture over the cheese layer, pressing gently with a spatula.
- Sprinkle remaining ¾ cup cheddar evenly over the top.
- Bake uncovered for 18-20 minutes until cheese is bubbly and edges are golden. Tip: For extra crunch, broil for the final 1-2 minutes.
- Let rest for 5 minutes before serving to allow the sauce to set. Tip: The carryover heat will finish cooking the rice perfectly.
Look at that golden crust giving way to tender rice and crisp-tender broccoli in every bite. Leftovers reheat beautifully for lunch—try scooping it over baked potatoes or stuffing it into tortillas for a next-day twist.
Spicy Minute Rice and Black Bean Bowl
Unleash your inner chef with this lightning-fast bowl that packs serious flavor. Grab your ingredients and let’s build a meal that’s ready before your next scroll. Perfect for busy weeknights or last-minute lunches.
Ingredients
- 1 cup Minute Rice (or any instant rice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cup water
- Salt to taste
- Optional toppings: sliced avocado, fresh cilantro, lime wedges, hot sauce
Instructions
- Heat olive oil in a medium skillet over medium-high heat until it shimmers.
- Add drained black beans to the hot skillet and cook for 2 minutes, stirring occasionally until slightly crisped.
- Sprinkle chili powder, cumin, garlic powder, and smoked paprika directly over the beans.
- Stir constantly for 30 seconds to toast the spices and release their aromas.
- Pour in 1/4 cup water and use a wooden spoon to scrape any browned bits from the skillet bottom.
- Add Minute Rice and stir thoroughly to coat every grain with the spiced bean mixture.
- Reduce heat to low, cover the skillet, and let steam for 5 minutes exactly.
- Remove from heat and let stand covered for 1 additional minute to absorb remaining moisture.
- Fluff the rice and bean mixture with a fork to separate grains.
- Season with salt to taste and mix gently to distribute evenly.
Keep this bowl simple or load it up with creamy avocado slices and a squeeze of lime. The rice stays perfectly separate while the beans add hearty texture against the warm spice blend. Try stuffing it into tortillas for instant burritos or topping with a fried egg for breakfast any time.
Teriyaki Chicken and Minute Rice Stir-Fry
Unexpectedly craving takeout? Skip the delivery fees and whip up this teriyaki chicken stir-fry in minutes. Grab your skillet and let’s get saucy.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cups Minute Rice
– 2 cups water
– 3 tbsp vegetable oil (or any neutral oil)
– 1/2 cup teriyaki sauce
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 cup frozen mixed vegetables
– 2 green onions, sliced
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes in a single layer and cook for 4-5 minutes without moving to develop a golden-brown crust.
3. Flip chicken pieces and cook for another 4-5 minutes until internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a clean plate.
5. Add remaining 1 tablespoon of oil to the same skillet and heat for 30 seconds.
6. Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Pour 2 cups of water into the skillet and bring to a rolling boil.
8. Stir in 2 cups of Minute Rice and 1 cup of frozen mixed vegetables.
9. Cover skillet tightly and remove from heat, letting stand for 5 minutes exactly.
10. Uncover and fluff rice with a fork to separate grains.
11. Return cooked chicken to the skillet with rice mixture.
12. Pour 1/2 cup teriyaki sauce over everything and stir to combine thoroughly.
13. Cook over medium heat for 2-3 minutes until everything is heated through and sauce coats evenly.
14. Remove from heat and garnish with sliced green onions.
Get ready for that perfect sticky-sweet teriyaki glaze clinging to tender chicken and fluffy rice. The quick-cook rice absorbs the sauce beautifully while staying separate. Serve it straight from the skillet or pack it cold for tomorrow’s lunch—it’s just as good either way.
Minute Rice Spanish Rice with Ground Beef
Every busy weeknight needs this 20-minute flavor bomb. Elevate basic Minute Rice into a fiesta-ready Spanish rice loaded with savory ground beef. Skip the takeout—this one-pan wonder delivers restaurant vibes in record time.
Ingredients
– 1 lb ground beef (80/20 for best flavor, or lean if preferred)
– 1 cup Minute Rice
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup beef broth
– 1 small yellow onion, diced (about ½ cup)
– 1 bell pepper, any color, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– ½ tsp cumin
– ¼ tsp smoked paprika
– Salt and pepper to taste (start with ½ tsp salt)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spatula—cook for 5–7 minutes until no pink remains. Tip: Drain excess fat if using higher-fat beef for a less greasy result.
3. Stir in diced onion and bell pepper; sauté for 3–4 minutes until slightly softened.
4. Add minced garlic, 1 tsp chili powder, ½ tsp cumin, and ¼ tsp smoked paprika; cook for 1 minute until fragrant. Tip: Toasting spices briefly unlocks deeper flavor.
5. Pour in undrained diced tomatoes and 1 cup beef broth, scraping the skillet bottom to lift any browned bits.
6. Bring the mixture to a boil, then reduce heat to low and stir in 1 cup Minute Rice.
7. Cover the skillet and simmer for 5 minutes—no peeking! Tip: Keeping the lid on ensures the rice steams perfectly.
8. Remove from heat, let stand covered for 2 minutes, then fluff with a fork. Season with salt and pepper to taste. Keep it cozy with its fluffy rice and smoky-spiced beef, or go bold by stuffing it into tortillas for next-level burrito bowls.
Creamy Mushroom Minute Rice Risotto
Forget slaving over risotto for hours. Flash-cook this creamy mushroom version using minute rice—ready in 15 minutes flat. Your new weeknight hero is here.
Ingredients
- 1 cup minute rice
- 8 oz cremini mushrooms, sliced (or white mushrooms)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil (or any neutral oil)
- 3 cups chicken broth, warmed (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add sliced mushrooms and cook for 5-7 minutes until golden brown and moisture evaporates.
- Push mushrooms to one side and add diced onion to the empty space.
- Cook onion for 3 minutes until translucent, stirring occasionally.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in 1 cup warm chicken broth, scraping up any browned bits from the pan bottom.
- Stir in minute rice, salt, pepper, and thyme until fully combined.
- Add remaining 2 cups warm broth and bring to a simmer.
- Cook uncovered for 5 minutes, stirring occasionally until rice absorbs most liquid.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until melted.
- Remove from heat and stir in butter until sauce becomes glossy.
- Let stand for 2 minutes to thicken before serving.
The risotto emerges luxuriously creamy with earthy mushroom depth. Top with extra Parmesan and fresh herbs for restaurant-worthy presentation. Leftovers reheat beautifully—just add a splash of broth to restore the silky texture.
Minute Rice Taco Skillet
Brace yourself for the easiest weeknight win that’s about to blow up your dinner rotation. This Minute Rice Taco Skillet comes together in one pan with bold flavors and zero fuss. Get ready to ditch the takeout menus forever.
Ingredients
– 1 lb ground beef (or ground turkey for a lighter option)
– 1 packet taco seasoning (or 2 tbsp homemade blend)
– 1 cup Minute Rice
– 1 cup water
– 1 cup shredded cheddar cheese
– 1/2 cup salsa (mild, medium, or hot—your choice)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup diced onion (white or yellow)
– 1/2 cup canned black beans, rinsed (optional but recommended)
– 1/4 cup chopped fresh cilantro (omit if you’re not a fan)
– Sour cream and lime wedges for serving
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1/2 cup diced onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
3. Add 1 lb ground beef, breaking it up with a spatula, and cook for 6–8 minutes until fully browned and no pink remains.
4. Drain excess grease from the skillet, then stir in 1 packet taco seasoning until the meat is evenly coated.
5. Pour in 1 cup water and 1/2 cup salsa, scraping the bottom of the skillet to lift any browned bits for extra flavor.
6. Bring the mixture to a simmer, then stir in 1 cup Minute Rice and 1/2 cup rinsed black beans.
7. Reduce heat to low, cover the skillet, and let it cook undisturbed for 5 minutes to allow the rice to absorb the liquid.
8. Remove the skillet from heat and let it stand, covered, for 2 more minutes to finish steaming the rice.
9. Uncover and fluff the mixture with a fork, then top evenly with 1 cup shredded cheddar cheese.
10. Cover again for 1–2 minutes until the cheese is fully melted and gooey.
11. Garnish with 1/4 cup chopped cilantro and serve immediately with sour cream and lime wedges on the side. You’ll love the way the creamy cheese melds with the zesty, seasoned rice and tender beef. Try scooping it into crunchy tortilla shells or piling it over a bed of crisp lettuce for a taco salad twist.
Coconut Curry Minute Rice with Chickpeas
Viral-worthy comfort food just dropped! This Coconut Curry Minute Rice with Chickpeas transforms pantry staples into a creamy, dreamy dinner in minutes. Seriously—it’s faster than your takeout app.
Ingredients
– 1 cup Minute Rice (or any instant rice)
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
– 2 tbsp curry powder (adjust for spice preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth (or water in a pinch)
– 1 tsp salt (add more if needed)
– Fresh cilantro for garnish (optional but recommended)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté for 3–4 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden—don’t let it burn.
4. Sprinkle 2 tbsp curry powder into the skillet and toast for 30 seconds to deepen the flavor.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping the bottom to lift any browned bits.
6. Bring the liquid to a gentle boil, then reduce heat to maintain a simmer.
7. Add 1 can drained chickpeas and 1 tsp salt, stirring to combine.
8. Stir in 1 cup Minute Rice, ensuring it’s fully submerged in the liquid.
9. Cover the skillet and remove from heat—let it sit undisturbed for 5 minutes.
10. Fluff the rice with a fork, then garnish with fresh cilantro if using.
Fluffy rice soaks up that rich, coconutty curry sauce, while chickpeas add a satisfying bite. Serve it straight from the skillet with a squeeze of lime or pile it into tortillas for a fusion twist—leftovers taste even better tomorrow.
Minute Rice Chicken and Broccoli Stir-Fry
Hectic weeknights demand this lightning-fast stir-fry. Grab your skillet and transform simple ingredients into a complete meal in minutes. Seriously, dinner’s ready before your takeout would arrive.
Ingredients
– 1 cup Minute Rice
– 1 lb boneless chicken breast, cut into 1-inch pieces
– 2 cups broccoli florets (fresh or frozen both work)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 1 tbsp cornstarch
– 1/2 cup chicken broth
– 1 tsp sesame oil (for finishing)
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 4-5 minutes without moving them to develop golden-brown sear.
3. Flip chicken and cook for another 3-4 minutes until cooked through (internal temperature should reach 165°F).
4. Remove chicken from skillet and set aside on a clean plate.
5. Add remaining 1 tablespoon oil to the same skillet and heat for 30 seconds.
6. Add broccoli florets and cook for 2 minutes, stirring occasionally.
7. Add minced garlic and cook for 30 seconds until fragrant (watch carefully to prevent burning).
8. Pour chicken broth into the skillet, cover, and steam broccoli for 3 minutes until bright green and tender-crisp.
9. While broccoli steams, whisk soy sauce and cornstarch in a small bowl until smooth.
10. Uncover skillet and push broccoli to one side.
11. Pour soy-cornstarch mixture into the empty space and stir constantly for 1 minute until sauce thickens and becomes glossy.
12. Return cooked chicken to the skillet and toss everything together until coated.
13. Remove skillet from heat and drizzle with sesame oil.
14. Prepare Minute Rice according to package directions (typically combines 1 cup rice with 1 cup water, microwaved for 5 minutes).
15. Serve stir-fry immediately over hot rice, sprinkling with red pepper flakes if using.
Buttery-tender chicken mingles with crisp-tender broccoli in that glossy, savory sauce that clings perfectly to every grain of rice. Double the sauce if you’re a dipper, or pack leftovers cold for tomorrow’s lunch—it tastes even better as the flavors meld overnight.
Pineapple Fried Minute Rice with Ham
Tired of boring leftovers? Transform that lonely ham into a tropical sensation. This pineapple fried rice comes together in minutes with pantry staples for a sweet-savory punch.
Ingredients
– 2 cups cooked Minute Rice (day-old works best for texture)
– 1 cup diced ham (or cooked chicken/turkey)
– 1 cup fresh pineapple chunks (canned works in a pinch)
– 2 large eggs, beaten
– 3 tbsp vegetable oil (or any neutral oil)
– 3 tbsp soy sauce (low-sodium if preferred)
– 2 cloves garlic, minced
– 1/2 cup frozen peas and carrots mix (no need to thaw)
– 2 green onions, sliced (reserve some for garnish)
– 1 tsp sesame oil (for finishing flavor)
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat (375°F).
2. Pour beaten eggs into the hot skillet and scramble for 45-60 seconds until fully cooked but still soft.
3. Transfer scrambled eggs to a clean plate and set aside.
4. Add remaining 2 tablespoons vegetable oil to the same skillet and heat for 30 seconds.
5. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Add diced ham and cook for 2 minutes until lightly browned around the edges.
7. Add frozen peas and carrots mix and cook for 1 minute until slightly softened.
8. Add cooked Minute Rice and break up any clumps with your spatula.
9. Pour soy sauce evenly over the rice and stir-fry for 2 minutes until rice is heated through.
10. Add pineapple chunks and cooked eggs back to the skillet.
11. Toss everything together and cook for 1 more minute to warm the pineapple.
12. Drizzle sesame oil over the fried rice and stir to combine.
13. Remove from heat and fold in most of the sliced green onions.
Dig into this vibrant bowl immediately—the rice stays perfectly separate, the pineapple caramelizes slightly, and the ham adds salty depth. Serve it in hollowed-out pineapple halves for a tropical presentation, or top with extra green onions and a fried egg for breakfast-for-dinner vibes.
Minute Rice Greek Salad Bowl
Famished but short on time? This Greek salad bowl comes together in minutes with fluffy Minute Rice as the base. Forget complicated recipes—this vibrant bowl delivers Mediterranean flavors fast.
Ingredients
– 1 cup Minute Rice
– 1 cup water
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted
– 4 oz feta cheese, crumbled
– 2 tbsp extra virgin olive oil
– 1 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring 1 cup water to a boil in a small saucepan over high heat.
2. Stir in 1 cup Minute Rice and remove from heat immediately.
3. Cover saucepan tightly and let stand for 5 minutes exactly—this ensures perfect fluffy texture.
4. While rice rests, halve 1 cup cherry tomatoes and dice 1 cucumber.
5. Thinly slice 1/2 red onion and measure 1/2 cup pitted Kalamata olives.
6. Fluff rice with a fork to separate grains and prevent clumping.
7. Transfer rice to a large mixing bowl and let cool for 3 minutes.
8. Add tomatoes, cucumber, red onion, and olives to the bowl.
9. Crumble 4 oz feta cheese directly over the salad mixture.
10. Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl until emulsified.
11. Pour dressing over salad and toss gently to coat all ingredients evenly.
12. Serve immediately or refrigerate for up to 2 hours for chilled salad bowls.
Delightfully fresh and satisfying, this bowl offers crisp vegetables against fluffy rice with tangy feta and briny olives. Double the recipe for meal prep—it holds up beautifully in the fridge. Try stuffing pita pockets with the mixture for a portable lunch twist.
Beef and Mushroom Minute Rice Casserole
Satisfy your comfort food cravings in under 30 minutes with this Beef and Mushroom Minute Rice Casserole. Sear ground beef with earthy mushrooms for maximum flavor. Layer everything in one dish for the easiest weeknight dinner ever.
Ingredients
– 1 lb ground beef (85% lean works best)
– 8 oz cremini mushrooms, sliced (or white mushrooms)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 ½ cups Minute Rice
– 1 ½ cups beef broth
– 1 cup shredded cheddar cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp Worcestershire sauce
– ½ tsp smoked paprika
– ½ tsp black pepper
– ¼ tsp salt (adjust to taste)
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add ground beef and break it apart with a spatula.
4. Cook beef for 5 minutes until no longer pink. Tip: Don’t overcrowd the pan for better browning.
5. Add diced onion and sliced mushrooms to the skillet.
6. Sauté for 4 minutes until vegetables soften and release moisture.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle smoked paprika, black pepper, and salt over the mixture.
9. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the pan bottom.
10. Bring liquid to a simmer, then immediately remove from heat.
11. Stir in Minute Rice until fully combined with other ingredients. Tip: The rice will absorb liquid as it bakes.
12. Top evenly with shredded cheddar cheese.
13. Transfer skillet to preheated oven and bake uncovered for 12 minutes. Tip: Cheese should be completely melted and slightly golden.
14. Remove from oven and let rest for 3 minutes before serving. What emerges is a perfectly creamy casserole with savory beef and tender mushrooms throughout. The rice absorbs all the rich flavors while maintaining a satisfying texture. Try scooping it over roasted broccoli or stuffing it into bell peppers for a fun twist.
Minute Rice Pudding with Cinnamon
Elevate your snack game with this lightning-fast rice pudding. Everyone’s craving cozy comfort, and this creamy, cinnamon-kissed bowl delivers in minutes. Embrace the ease—no fancy ingredients, no endless stirring, just pure satisfaction.
Ingredients
- 1 cup Minute Rice (or any instant white rice)
- 2 cups whole milk (for extra creaminess, or 2% if preferred)
- 1/4 cup granulated sugar (adjust for sweetness)
- 1/2 tsp ground cinnamon (plus extra for dusting)
- 1/4 tsp vanilla extract (use pure for best flavor)
- Pinch of salt (to balance sweetness)
Instructions
- Combine 1 cup Minute Rice, 2 cups whole milk, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, and a pinch of salt in a medium saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to prevent sticking.
- Reduce the heat to low immediately once boiling and simmer for 5 minutes, stirring frequently until the rice absorbs most of the liquid. Tip: Don’t walk away—low heat prevents scorching.
- Remove the saucepan from the heat and stir in 1/4 tsp vanilla extract until fully incorporated.
- Let the pudding stand off the heat for 2 minutes to thicken slightly; it will continue to absorb moisture as it cools. Tip: For a creamier texture, cover the pan during this rest.
- Spoon the pudding into serving bowls and dust generously with additional ground cinnamon. Tip: Serve warm for the best flavor and silky consistency.
This pudding sets with a tender, creamy texture that hugs each rice grain. The warmth of cinnamon melds with vanilla for a comforting hug in every spoonful. Try it topped with fresh berries or a drizzle of honey for a quick, elegant twist.
Minute Rice Paella with Seafood
Ditch the hour-long simmer! This lightning-fast paella delivers Spanish coastal vibes in under 30 minutes. Grab your skillet and let’s transform humble Minute Rice into a seafood spectacle.
Ingredients
- 1 lb mixed seafood (shrimp, mussels, squid), thawed if frozen
- 2 cups Minute Rice
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 4 cups chicken broth, warmed
- 1 tsp smoked paprika
- 1/4 tsp saffron threads, crushed
- 2 tbsp olive oil, or any neutral oil
- 1 lemon, wedged for serving
- 1/4 cup parsley, chopped for garnish
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Sauté onion and bell pepper for 4 minutes until softened.
- Add garlic and cook for 60 seconds until fragrant.
- Sprinkle smoked paprika and saffron directly into the oil to bloom the spices.
- Pour in warmed chicken broth and bring to a rolling boil.
- Stir in Minute Rice and frozen peas immediately.
- Arrange seafood evenly over the rice without stirring.
- Cover skillet and reduce heat to low.
- Simmer for 7 minutes until rice has absorbed most liquid.
- Uncover and cook for 3 more minutes to evaporate remaining moisture.
- Remove from heat when rice is tender and seafood is opaque.
- Let rest for 2 minutes to allow flavors to meld.
Get ready for tender rice grains that soak up the smoky saffron broth while staying perfectly separate. The seafood stays juicy against the vibrant peas and peppers—squeeze lemon wedges over top for that essential bright finish. Serve straight from the skillet with crusty bread to scoop up every last bit of flavor.
Minute Rice Breakfast Scramble
Viral breakfast hack alert! Transform basic Minute Rice into a protein-packed morning scramble in under 10 minutes. Get that restaurant-style breakfast energy without the fuss or long cook times.
Ingredients
– 1 cup Minute Rice
– 1 cup water
– 2 tbsp olive oil (or any neutral oil)
– 3 large eggs
– 1/4 cup shredded cheddar cheese
– 2 tbsp chopped chives (fresh or frozen)
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika (adjust to taste)
– Salt and black pepper to taste
Instructions
1. Combine Minute Rice and water in a microwave-safe bowl.
2. Microwave on HIGH for 5 minutes, then let stand for 2 minutes.
3. Heat olive oil in a non-stick skillet over medium-high heat (350°F).
4. Add cooked rice to the hot skillet, spreading it evenly.
5. Cook rice for 2 minutes without stirring to create a slight crust.
6. Crack eggs directly over the rice in the skillet.
7. Immediately scramble eggs into the rice using a spatula.
8. Sprinkle garlic powder and smoked paprika evenly across the mixture.
9. Continue stirring for 1-2 minutes until eggs are fully cooked and fluffy.
10. Remove skillet from heat and fold in shredded cheddar cheese.
11. Stir in chopped chives until evenly distributed.
12. Season with salt and black pepper, then serve immediately. Here’s your new breakfast obsession—fluffy eggs cling to slightly chewy rice grains while smoked paprika adds depth. Stuff this scramble into warm tortillas for breakfast tacos or top with avocado slices for extra creaminess.
Summary
Ready to transform your weeknight dinners? These 20 quick minute rice recipes prove that delicious meals don’t require hours in the kitchen. Give your favorites a try and let us know which ones become your new go-tos in the comments below! Don’t forget to share this tasty inspiration with fellow food lovers by pinning your favorite recipes on Pinterest.
